Nyonya kuih are some of the best traditional desserts in Malaysia! If you’ve never tried any then you’re definitely missing out. Colourful and yummy, here are 7 Nyonya Kuih recipes that are perfect to eat for tea time.
- 65 Sweet rice flour
- 2 tbsp Tapioca flour
- 1 tsp Pandan extract
- 28 g Sugar
- 105 g Coconut palm sugar (shaved)
- 50 ml Water
- 1 tsp Kosher salt
- Sift the flours and mix it with salt, sugar and Pandan Extract till you get a nice ball of dough. Add another 1-2 tbsp of water as needed.
- Cut the dough into 12 pieces. Put them on a lightly floured surface.
- Flatten with your hands, put some shaved coconut palm sugar in it and roll it into a ball.
- In a pot of boiling water, add in the balls one by one, and stir lightly once or twice to keep them from sticking. As the balls cook, they start to float. Cook for an additional 2 minutes once they float, and then using a slotted spoon, scoop the balls out.
- Coat the balls with shredded coconut and serve.
Pulut Tai Tai
- 300 g Glutinous rice
- 200 ml Thick coconut milk
- 100 ml Water
- 1 tsp Salt
- 3 Pandan leaf
- 1 Banana leaf
- 5 pcs Blue pea flowers
- Cook the blue flowers to get a nice blue colour and let it cool down.
- Wash the glutinous rice and divide it into two bowls. Pour water into one bowl and pour butterfly pea flowers water into the other bowl. Soak overnight or at least 4 hours.
- Dry the soaked glutinous rice and place it in a large plate. Put pandan leaves and pour in the thick coconut milk mixed with salt.
- Put glutinous rice in a steamer and steam for 30 minutes, then simmer for 5 minutes. After that, take out the glutinous rice and stir well.
- Put the glutinous rice into the mould with banana leaves. Press it with a heavy object for at least 2 hours to make the glutinous rice cake firm. Slice it up and eat it.
Green Pandan Layer
- 70 g Rice flour
- 25 g Green pea flour
- 25 g Tapioca flour
- 90 g Sugar
- 350 g Pandan juice
Coconut Cream Layer
- 25 g Tapioca flour
- 30 g Rice flour
- 15 g Green pea flour
- 3 g Salt
- 150 g Coconut water
- 200 g Water
Green Pandan (Bottom Layer)
- Combine all the dry ingredients in a bowl and stir in the pandan juice. Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat. Pour mixture into an 8 inch greased mould and steam for about 20-25 minutes till set. Set aside.
Coconut Layer (Top Layer)
- Combine all the dry ingredients in a bowl. Stir in coconut milk and water. Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer. Steam for another 15 minutes. Remove from steamer and let it cool for at least 4 hours prior to cutting.
Kuih Bingka Ubi Kayu
- 400 ml Coconut milk
- 210 g Sugar
- 2 Pandan leaves (shredded and knotted)
- 900 g Frozen grated tapioca / cassava (thawed)
- 2 large Eggs (lightly beaten)
- 2 tbsp Butter (melted)
- Combine coconut milk, sugar, and pandan leaves in a small saucepan. Bring to a simmer over medium low heat. Stir to dissolve sugar. Turn off stove and allow coconut milk mixture to cool.
- Grease or line a loaf pan with banana leaf. Preheat oven to 190°C.
- In a large bowl, combine grated tapioca, eggs, and melted butter. Pour in coconut milk mixture. Stir to incorporate all the ingredients.
- Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until the top is a light golden brown color. Remove and allow cake to cool before cutting and serving.
Kuih Dadar Ingredient
- 200 g Plain flour (sifted)
- 1 Egg
- 300 ml Thin coconut milk
- A dash of green colouring
- 100 ml Corn oil
Kuih Dadar Filling Ingredient
- 1 Coconut (grated white part)
- 150 g Palm sugar/ gula melaka (dissolved in 30 ml hot water)
- 1 ½ tbsp Sugar
- Combine half of the coconut milk with flour. Add in the egg, green colouring and corn oil; beat mixture till well-combined.
- Gradually pour in the remaining coconut milk. Continue beating for 5 minutes. Let batter stand for 30 minutes.
- Heat up an omelette pan. Pour some batter onto pan. Tilt the pan so that the batter is spread evenly thin. When sides turn dry and brittle, remove kuih. Repeat this process till all the batter has been used up.
- To prepare filling: Fry the grated coconut till just heated up. Add in the dissolved gula melaka and sugar; stir till mixture is well-blended.
- When cool, spread 2 teaspoons filling in the middle of the kuih. Roll up kuih and serve.
- 470 ml Water
- 250 g Sugar
- 12-15 Pandan leaves
- 620 ml Water
- 1 tbsp Alkaline water
- 170 g Rice flour
- 60 g Tapioca
- To make the syrup, melt the sugar in water over low fire until sugar dissolves . Set aside to cool.
- Cut pandan leaves into small pieces. Combine pandan leaves and water in an electric blender. Blend for 1-2 minutes. Strain the pandan juice through a fine sieve. Add alkaline water into pandan juice. Set aside.
- In another bowl, add rice flour and tapioca flour. Slowly pour in the pandan juice mixture while stirring it consistently till well blended. Add in syrup.
- Cook flour mixture on low fire till slightly thickened. Remove from fire and pour into little tea- cups. Steam on high fire for 15 minutes. Take the kuih out immediately.
- Leave to cool for at least 6 hrs before removing the kuih from the little teacups. Serve with fresh grated coconut.
Nyonya Huat Kuih
- 200 g Fine granulated sugar
- 300 g Rice flour
- 237 ml Fresh coconut water
- 310 ml Fresh toddy (fermented coconut flower sap)
- 1 tsp Double action baking powder
- 100 ml Fresh thick coconut cream
- 1 small drop Rose pink coloring (optional)
- Sieve rice flour. Add in sugar. Stir to mix. Add in toddy, fresh coconut water and thick coconut cream. Stir till no lumps and sugar has dissolved.
- Add in the rose pink color. Stir till well combined. Cover and let it sit (ferment) for at least 8 hours or until its frothy. Mix in the baking powder, and stir till no lumps.
- Heat up the molds in the steamer for 10 minutes. Wipe down the condensation and pour batter into molds, fill it to 80% full.
- Cool completely in mould before attempting to dislodge.
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